Results 41 to 50 of about 15,947 (264)
Brazilian cheese bread rolls from fermented and native waxy maize starch [PDF]
Ciência e Agrotecnologia, 2020 Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure.
Camila Souza Teixeira +4 more
doaj +1 more source
Reducing Food Waste Through Sharing Platforms: Unveiling the Rebound Effect
Business Strategy and the Environment, EarlyView.ABSTRACT Food‐sharing platforms are nowadays recognised as a powerful tool to increase food saving. However, little is known about the key determinants fostering its usage. We propose testing the psychosocial determinants of food‐sharing app usage and its impact on post consumption behaviour by combining the technology acceptance model (TAM) with the ...
Laura Michelini +3 more
wiley +1 more source
Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production
Техника и технология пищевых производств, 2023 Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life, and other benefits that are important for food producers and consumers.
Irina M. Zharkova +2 more
doaj +1 more source
Growth Strategy of Circular Startups
Business Strategy and the Environment, EarlyView.ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco +3 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The agri‐food sector is vital to economic development, but it exerts significant environmental and social pressures. This study draws on the natural resource‐based view. It investigates the strategic sustainability‐performance nexus in the global food and beverage industry using a longitudinal dataset (2013–2023) of 633 firms across the EU ...
Alessandro Bernardo +5 more
wiley +1 more source
Prospects for using powders from pumpkin pulp and rose hips in bakery products
Vestnik MGTUResearch to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the ...
Sapozhnikov A. N. +2 more
doaj +1 more source
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Foods, 2019 Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes
Laura Roman, Mario M. Martinez
doaj +1 more source
Connecting Thoughts and Actions: A Managerial Process Model on Circular Business Model Innovation
Business Strategy and the Environment, EarlyView.ABSTRACT Addressing environmental grand challenges such as resource scarcity requires circular business model innovation (CBMI) that enables firms to efficiently close and slow resource cycles through novel activity systems. Drawing on a grounded theory approach based on 59 in‐depth interviews with top managers from Swiss SMEs, we developed a process ...
Fabian Takacs, Karolin Frankenberger
wiley +1 more source
ERGONOMIC CONSIDERATION OF THE EFFECT OF FLOUR DUST ON PEAK EXPIRATORY FLOW RATE OF BAKERS IN ABEOKUTA, OGUN STATE [PDF]
Transactions of the VŠB: Technical University of Ostrava, Safety Engineering Series, 2017 Flour dusts are one of the most harmful chemicals in the bakery industries which could lead to serious heart and lung diseases. This study investigated the effect of flour dust on Peak Expiratory Flow Rate of male bakers in Abeokuta, Ogun State, Nigeria ...
Adekunle Ibrahim MUSA +1 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Changing the use of resources and the treatment of waste is an important driver towards sustainable development. While this includes transformation of production processes, it also requires the transition of complete business models towards more circularity.
Patricia Ruffing‐Straube +2 more
wiley +1 more source